MX2011012269A - Method and system for reduced energy in a beverage machine. - Google Patents

Abstract

The disclosure provides an improved method and system for reducing energy in a beverage machine. The disclosure provides for a reduced operation of a mixer motor in the beverage machine that still allows for testing product conditions and ensuring product quality unique to the needs of beverage dispensing. The product remains cooled or frozen longer, thus reducing compressor operation in a refrigeration system and heat input into the surrounding environment, such as a store, that further reduces the cooling needs of the environment for an overall reduced energy consumption with the beverage machine. The invention departs from the standard of continuous mixing to ensure product quality and reduces the energy input into the mixer motor and energy input into the product chamber, thus reducing the compressor reactivation frequency for significant energy savings.

Description

METHOD AND SYSTEM TO REDUCE THE ENERGY IN A MACHINE OF DRINKS CROSS REFERENCE WITH RELATED REQUESTS This application claims the benefit of the provisional application of E.U.A. No. 61 / 179,809, filed May 20, 2009, which is incorporated herein by reference.

BACKGROUND OF THE INVENTION FIELD OF THE INVENTION This description refers to a method and system for reduced energy consumption related to the operation of food machines. More specifically, the description relates to a method and system for reduced energy consumption related to the operation of beverage machines, such as frozen beverage machines.

DESCRIPTION OF THE RELATED TECHNIQUE In the past, the conservation of energy in beverage equipment was largely ignored. For a long time, the energy conservation, especially in frozen beverage machines that include mixing devices and other components that have hitherto used substantially continuous mixing. In frozen beverage machines, product quality ignores concerns about conservation. Frozen beverage machines that dispense a semi-frozen or slush beverage product (in the present "frozen beverage product"), the beverage product is continuously mixed and monitored for the viscosity and related conditions, such as temperature, taste, the gas content, and other conditions that affect the quality of the product. The main goal is to have consistent and high quality frozen beverage products for immediate supply to a consumer on demand. As the quality of the beverage product is important, a mixer motor with a mixer disposed in the beverage product is continuously running, and is monitored continuously to check the energy usage, to determine the viscosity of the frozen product in a beverage machine frozen. The energy input to the mixer motor varies with the viscosity of the product, as a condition of the frozen product, which in turn indicates the temperature, and other conditions. Thus, historically, energy conservation has depended on the particular requirements of the quality of the beverage product in beverage machines.

In addition to the operation of the mixer described above, a typical beverage machine that offers frozen drinks uses a refrigeration system. For a frozen beverage machine, the refrigeration system is used to freeze the ingredients of a frozen beverage in a semi-frozen state or a state of slush (in the present "frozen"). When the product reaches the desired condition, such as temperature or a frozen state, the compressor shuts down and remains inactive until the product has thawed to a point where it obtains a texture or other unacceptable condition for a frozen beverage.

There are many sources of heat in beverage machines, which can cause the product to heat up and / or thaw, and therefore require the input of energy to restore the desired conditions. The commonly recognized sources of heat are: a drink is dispensed and a product and / or hot ingredients enter the product chamber to be refilled; and there is a loss of heat in the product chamber. The first source is inevitable, but it can be reduced to a minimum by pre-cooling the ingredients of the product that enter the product chamber. But pre-cooling also requires some form of cooling, so there is no total energy savings. The second source of heat is actually a loss of heat from the product chamber to the environment, and can be reduced by increasing the insulation around the product chamber, if the existing insulation is not thick enough to deduct effective heat transfer between the frozen product and the environment. A large area of heat loss is in a plate of the product chamber, and that is usually made with a thicker material or a material with better insulating properties.

Therefore there remains a need to further reduce energy in beverage machines while maintaining the high quality products required in the beverage industry, in particular for frozen beverage products.

BRIEF DESCRIPTION OF THE INVENTION The description provides an improved method and system for reducing energy in a beverage machine. The description provides for the reduced operation of a mixer motor in the beverage machine, which continues to provide test conditions for the product and ensures the unique quality thereof for the needs of the beverage assortment. The product remains frozen longer, thus reducing the operation of the compressor in a cooling system and the heat input in the surrounding environment, such as a store, which further reduces the cooling needs of the environment for a consumption of general energy reduced with the beverage machine. The invention deviates from the standard of continuous mixing to ensure the quality of the product and reduces the input of energy in the mixer motor and the energy input in the product chamber, thus reducing the frequency of reactivation of the compressor to have significant savings of Energy.

The description provides a method for operating a beverage machine having a product chamber for containing a product, a compressor motor with a compressor for cooling the product, and a mixer motor with a mixer for mixing the product in the chamber of the product. product, which comprises: activating the compressor motor to cool the product so that the product achieves a first predefined product condition; activate the mixer motor with the mixer to mix the product in the product chamber; deactivate the compressor motor; deactivating the mixer motor to stop mixing the mixer, based on the occurrence of a first predefined condition while the product is in the chamber and the compressor motor is deactivated; reactivating the mixer motor based on the occurrence of a second predefined condition different from the first condition, while the product is in the chamber and the compressor motor is deactivated; and reactivating the compressor motor when the product reaches a second predefined product condition.

The description also provides a system for reducing the input of energy in a beverage machine, comprising: at least one product chamber adapted to contain a product; a compressor motor with a compressor adapted to cool the product; a mixer motor with a mixer adapted to mix the product in the product chamber; a controller coupled to the compressor motor and the mixing motor, and adapted to: activate the compressor motor to cool the product, so that the product reaches a first predefined product condition; activate the mixer motor with the mixer to mix the product in the product chamber; deactivate the compressor motor; deactivating the mixer motor to stop mixer mixing based on an occurrence of a first predefined condition while the product is in the chamber and the compressor motor is deactivated; reactivating the mixer motor to mix the product in the product chamber based on the occurrence of a second predefined condition that is different from the first condition while the product is in the chamber and the compressor motor is off; and reactivating the compressor motor when the product reaches a second predefined product condition.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic diagram of an exemplary beverage machine.

Figure 2 is a schematic perspective diagram of an exemplary mixer in a product chamber.

Figure 3 is an exemplary test data diagram for a beverage machine illustrating different rates of viscosity change of a frozen beverage for different periods of activation / deactivation as a function of time.

Figure 4 is an exemplary diagram of energy savings based on a reduced energy input to the beverage machine from the test data described in Figure 3.

DETAILED DESCRIPTION OF THE INVENTION The figures described above and the written description of the specific structures and functions shown below are not presented to limit the scope of what the applicants have invented or the scope of the appended claims. In fact, the figures and the written description are provided to teach any person skilled in the art to make and use the inventions for which patent protection is sought. Those skilled in the art will appreciate that not all features of a commercial embodiment of the inventions are described or shown for clarity and understanding. Those of skill in the art will also appreciate that the development of a real commercial mode incorporating aspects of the present inventions will require numerous implementation-specific decisions to achieve the inventor's ultimate goal for the commercial mode. Such specific implementation decisions may include, and are probably not limited to, compliance with business-related limitations related to the business, related to government, and other limitations, which may vary with the specific implementation, location, and one moment to another.

Although the efforts of a developer can be complex and time-consuming in an absolute sense, however, such efforts can be a routine activity for routine experts in this art who have the benefit of this description. It should be understood that the inventions described and taught herein are susceptible to numerous and various modifications and alternative forms. Finally, the use of a singular term, such as, but not limited to, "a / a," is not intended to limit the number of articles. Also, the use of relational terms, such as, but not limited to, "above," "bottom," "left," "right," "top," "bottom," "bottom," "top," " side, "and the like are used in written description for clarity with specific reference to the Figures and are not intended to limit the scope of the invention with the appended claims. When appropriate, some elements were marked with an "a" or "b" to designate one side or the other of the system. When these elements are referred to in a general way, the number without the letter is used. Also, such designations do not limit the number of elements that can be used for that function.

In general, the description provides an improved method and system for reducing energy in a beverage machine, the description provides the reduced operation of a mixer motor in the beverage machine which continues to provide product testing conditions and ensures quality unique product for the needs of the assortment of beverages. The product remains frozen longer, thus reducing the operation of the compressor in a cooling system and the entry of heat into the surrounding environment, such as a store, which further reduces the cooling requirements of the environment for a reduced overall power consumption with the beverage machine. The invention deviates from the standard of continuous mixing to ensure the quality of the product and reduces the input of energy in the mixer motor and the energy input in the product chamber, thus reducing the frequency of reactivation of the compressor to have significant savings of Energy.

The inventors realized that there was a third source of heat which is the entrance to the beverage machines, which was not taken into account by their colleagues and in other systems. The inventors discovered that this third heat source had the greatest improvement potential for most of the equipment for frozen drinks, and this is the purpose of the patent, generally allowing the compressor to cycle less when less heat enters the system. medium of non-continuous mixing. Although in perspective the improvement may seem gradual, the result may be important and has gone unnoticed by other experts in the art.

As described above, to maintain an optimum frozen texture or the temperature of the beverage, the mixer motor and the mixer operate substantially at all times in each product chamber of a beverage machine. This constant use provides constant mixing and continuous measurement of the condition of the product, to determine when to start the refrigeration cycle to freeze the product to obtain an optimal texture, or to cool the beverage to an optimum temperature. However, continuous mixing adds heat energy to the product and defrosts or heats it. If the mixer shuts off, less heat energy is added to the product. Less energy slows down the heating or defrosting process.

This disclosure of the inventors has at least three categories of energy reduction. First, as mentioned before, the input of energy to the product itself is reduced. The product does not thaw so fast or heat up so quickly. In this way the cooling cycle of the cooling system is not as frequent and the compressor motor does not have to cycle as often. Second, the actual reduced operating time of the mixer motor directly reduces the power input in the beverage machine. Third, the energy input to the surrounding enclosed space, such as a tent or room, is reduced, since the compressor motor, the mixer motor, or both, have a reduced energy input and reduced heat output. The confined space has a lower heat load and a lower cooling requirement.

The reduction of energy can be significant. It is estimated that the calculations based on the current electrical indices are several million dollars a year for some companies that are in the business of frozen beverages.

Having explained various aspects of the description, attention is now directed to one or more exemplary and non-limiting modalities.

Figure 1 is a block diagram schematically illustrating the portions of a beverage machine 11. Figure 2 is a schematic perspective diagram of an exemplary mixer in a product chamber. The figures will be described in conjunction with each other. The beverage machine 11 includes a product chamber 18, and a rotary arrow 22 coupled to a mixer 23, which has a plurality of outwardly projecting blades disposed inside the chamber 18. The arrow 22 is driven by a motor of the mixer 24, so that the blades mix the ingredients and detach the frozen mixture from the inner wall of the product chamber 18 for a frozen beverage machine. Some beverage machines have multiple product chambers 18A with their own mixer motor 24, arrow 22, and mixer 23.

For a frozen beverage machine, the refrigeration system 20 includes a compressor 50, a condenser 52, an expansion valve 54, and an evaporator coil 56 surrounding the product chamber 18. The compressor 50 with a compressor motor 51 provides the driving force for the particular refrigerant contained in the refrigeration system 20. The compressor 50 forces the refrigerant through the condenser 52, where the refrigerant vapor is liquefied. The liquid refrigerant passes through the expansion valve 54, expanding the liquid refrigerant under high pressure to a low pressure steam. The low pressure and low refrigerant temperature, which is discharged from the thermostatic expansion valve 54, then directed through the evaporator coil 56 to absorb the heat, and in this way cool the product chamber 18 which is surrounded by the evaporator coil 56.

In some embodiments, such as frozen beverage machines, the compressor motor 51 with the compressor 50 can be activated and deactivated based on the viscosity of the frozen beverage. At start-up, the compressor motor can be activated so that the beverage product reaches a desired first viscosity for a first predetermined product condition, and is then deactivated. The compressor motor can be reactivated (i.e., re-ignited) when a second viscosity (generally a lower viscosity) occurs, as a second predetermined product condition, to return the first product condition to the product.

In other embodiments, other product conditions can be monitored to determine the state of the beverage mixture, and the compressor motor can function in response to the measured variable (s). For example, the temperature of the product can be monitored using any appropriate means, such as a thermometer. Then the compressor motor 51 could be activated in response to the temperature of the product reaching a predetermined melting or heating temperature, and deactivated when the product reaches a desired freezing or cooling temperature.

The torque of the motor of the mixer 24 can be monitored to determine the condition of the beverage product that is inside the product chamber 18, for a frozen beverage machine. When the mixture is in a liquid, relatively thawed state, the torque required to rotate the arrow 22 is relatively low. When the mixture is more frozen, a greater torque is required to rotate the arrow 22. Thus, in said embodiment, the viscosity of the beverage product represents a monitored condition of the product, between a first condition of the desired and predetermined product and a second condition of the predetermined product, indicated by the amount of motor torque required to rotate the arrow 22. The torque of the motor can be monitored directly by the power input required for the motor of the mixer 24 to rotate the arrow 22 which is coupled to the mixer 23.

In some embodiments, the operation of the mixer motor 24 can be programmed, as in a stepped manner, for the motor to run for a set time and to stop for a set time. The programming can be based on the conditions of temperature, viscosity and / or other conditions of the product, and can occur during the activation of the compressor to periodically test the condition of the product and mix it. Programming can be determined by means of the experimental uses of particular configurations, and adjusted according to them.

Also, the normal operation of the mixer motor 24 can be ignored to initiate other events that may affect one or more conditions. For example, if a quantity of beverage is withdrawn from the product chamber 11, the beverage machine can activate a filling operation to refill the product chamber. In this case, it will also be necessary to chill or freeze the added ingredients. A sampling test can be done to determine the condition (s) of the product in question, such as viscosity conditions, temperature or other conditions. If the compressor motor 51, and the compressor 50, and the mixer motor 24 and the mixer 23 are in a stable state of deactivation, the motor of the mixer 24 can be activated to mix and test the viscosity by means of the torque of the engine that was described before, or by other recognized procedures. If the viscosity is low, the system can activate the compressor and freeze the product. If the viscosity is on a normal scale, then the compressor can remain deactivated. The mixer motor 24 can be deactivated after testing the product.

As another example of events with normal operation prevailing, the compressor can allow another product chamber to cool in the out-of-sequence beverage machine while cooling a first product chamber that is in sequence. The efficiency obtained by cooling multiple chambers of a compressor at the same time is considered greater than cooling each chamber (albeit with a lower load) at different times. The first product chamber can indicate a product condition that the compressor needs to activate, directly or through calculated events that empirically indicate a product condition as thawed. If the beverage machine includes more than one product chamber such as two, three, four or more cameras, then the beverage machine can test other product chambers or use empirical values, such as time, to determine the product condition in one or more of the product chambers. If one or more product chambers indicates a product condition that is approaching a need for a cooling cycle, then the compressor can temporarily change the cooling cycle of at least one second chamber to coincide with a cooling cycle of the first chamber to allow the compressor to cool the cameras simultaneously, although at least one second chamber is out of cycle. An exemplary metric to determine if another chamber is cooled out of cycle is a product condition (such as time, temperature, viscosity, etc.) of that chamber that is above or below a midpoint value of a product condition scale to indicate a need for a cooling cycle, for the chamber to cool if the condition is above the midpoint value.

EXPERIMENT0 1 Figure 3 is an exemplary test data diagram for a beverage machine illustrating different rates of change of viscosity of a frozen beverage for different periods of activation / deactivation as a function of time. As a non-limiting example of the test data that can be developed in accordance with the teachings of this disclosure, Figure 3 illustrates the viscosity of a beverage viscosity that changes with temperature, such as a frozen beverage, with time and temperature. effect that different activation / deactivation times may have on viscosity changes and other product conditions. While the viscosity can be measured or determined in a number of ways, an exemplary method is to measure the energy input with the mixer motor, as described above. The energy input in watts can be measured over time while one or more product conditions change. In other modalities, the temperature can be measured directly. Other conditions suitable for the type of beverage can also be measured in addition to or instead of the viscosity.

The units in the diagrams are expressed as "shake%" for the X axis and "Sample data #" on the Y axis. The shake percentage is a unitless term selected for the standardized comparisons between different machines of different capacities and is refers to the operation of the mixer in the product chamber through the power input to the mixer motor. The shake% is a relative value to be compared against a liquid state viscosity, where a shake% of 1000 indicates that the product chamber is completely liquid with a corresponding low viscosity, and a shake value% of 0 indicates that the engine of The mixer does not rotate, either because it is deactivated or because it can not turn if the viscosity is too high. As the product begins to freeze, the shake percentage decreases.

The compressor on / off limits (ie on / off) in this example are 900% and 800%, respectively. The data shown in the diagram was collected starting when the compressor is turned off at a beat percentage of 800. There is a slight overshoot of data at the beginning of the X axis due to electronic filtering and system peculiarities. The data was collected until the shake percentage reached 900%. At least four (4) different activation / deactivation times were used for the mixer motor, expressed as a percentage of activation time divided by the sum of the activation time plus the deactivation time as follows: 15 seconds (sec. ) of activated time divided by the sum of 15 sec of activated time plus 1 sec of off time equal to 94% of activated time or approximately 100% for the purposes of this. Other values were 15 sec activated and 15 sec deactivated (15 / (15 + 15) = 50% activated), 15 sec activated and 30 sec deactivated (15 / (15 + 30) = 33% activated and 20 sec activated and 60 sec deactivated (20 / (20 + 60) = 25% activated.) The time that product remained between 800 and 900 percent beat (ie, remained frozen at an acceptable viscosity) increased considerably when the mixer motor was not activated as well as in the prior efforts of those skilled in the art, for example, from a shake% from 800% to 900%, the time at 100% activation of the mixer motor was approximately 760 data samples, time At 50% activation of the mixer motor was approximately 990 data samples, the time at 33% activation of the mixer motor was approximately 1150 data samples, and the time at 25% activation of the mixer motor was approximately 1740 samples of data.The increase in time that the drink remained between the limits of% of shake of 800% and 900% was for 50% of activation an increased percentage of 30% ((990-760) / 760), for 33% of activation was an increased percentage of 50% (1150- 760) / 760) and for 25% activation was an increased percentage of 130% (1740-760) 760).

It was observed in the experiment that the consistency and quality of the product deteriorated to approximately 25% activation for the particular activation / deactivation times previously used. In this way, an activation percentage of between approximately 50% and 33% (at any increment) can have valuable energy savings and still provide a quality product. In some experiments, the quality seems to have improved with non-continuous mixing, which has been considered desirable for high quality frozen beverage products. Various and / or other percentages (and any integer or fraction among them) can be used, and even different activation / deactivation times can be used for a given percentage and maximally improved for a given machine, product or combination thereof. For example, an activation percentage between 10% and 90% could have effects on energy savings, an activation percentage between 25% and 75% could be advantageous, and an activation percentage between 33% and 50% could be particularly advantageous, where the established indices are inclusive and can be any percentage among them, including any fractional percentage. Thus, the above percentages and activation / deactivation times are merely exemplary and not limiting and are offered to provide support to meet the requirements of the description under the applicable patent laws.

The longer the beverage can be kept within the selected index, the more time there will be between activations of the compressor to cool or refreeze the product, as in this example. The less the compressor has to operate, the less energy enters the beverage machine. In addition, the less time the mixer has to operate, the less additional energy enters the beverage machine. In addition, the less energy enters the beverage machine, the less energy goes out into the surrounding area, such as a store or room in which the beverage machine is installed. Less energy output from the beverage machine to the surrounding area means that the cooling system for the surrounding area has to operate less and thus additional energy is saved.

Figure 4 is an exemplary diagram of energy savings based on a reduced energy input to the beverage machine from the test data described in figure 3. During experiment 1 for the different activation percentages, the input of energy in watts was measured for the beverage machine 11, shown in figures 1 and 2. The diagram in figure 4 shows the results of the energy input to the beverage machine in different percentages of the motor activation of the related mixer with the shake percentage described above. For a 100% activation, the energy savings was zero as a baseline value to compare the other percentages. At 50% activation, the energy saving was approximately 23% for the operation of the beverage machine. In 33% activation, the energy saving was approximately 35% for the operation of the beverage machine. At 25% activation, the energy saving was approximately 38% for the operation of the beverage machine. Although not included in the diagram of figure 3, an additional data point for energy saving is shown in figure 4, specifically, at 40% activation, the energy saving was approximately 31%. Importantly, it is assumed that there will be other energy savings, since the compressor is needed less frequently when the product remains more time within the acceptable quality limits, in addition to the mixer motor running less frequently and the output less heat to the surrounding area causes its own cooling system to operate less frequently.

Table A is a table of activation percentages of the mixer motor and the resulting energy savings with the beverage machine. The table summarizes the exemplary activation times and energy savings described in experiment 1 and with respect to figures 3 and 4. Even for the index between 33% and 50% for activation percentages, energy savings can be 35% to 23%, respectively. In addition, the energy savings for the energy input to the beverage machine shown in Table A exclude other savings for the surrounding area of the reduced heat load. In addition, it may be possible that the number of defrosting cycles is reduced due to fewer compressor cycles for additional energy savings. Thus, energy savings can be important.

TABLE A Percentages of activation of the mixer motor and the resulting energy savings with the beverage machine Other additional embodiments may be considered that utilize one or more aspects of the inventions described above, without departing from the spirit of the invention. For example, the person skilled in the art can apply the above principles to a soda drink machine or other beverage machines to reduce the input of energy in such machines. For soda source beverage machines, a cooling medium continuously circulates over a cooling source, such as an ice block that is created by a compressor cooling system, and the beverage product cools while circulating through the cooling medium in coils while the product is supplied. In a common soft drink machine, a mixer motor in a soft drink machine can be operated continuously and the thickness of an ice block monitored and regenerated as necessary by periodically activating the compressor. Since the fluid in the chamber that is frozen is not the beverage consumed by the consumer, but merely the cooling medium for the beverage, then the term "product" can be seen here broadly. Thus, for purposes of the present, the term "product" can include a beverage product (such that it can be cooled directly in a beverage product chamber in a frozen beverage machine), a cooling medium for cooling the product of beverage (such as the cooling medium in a product chamber of a soft drink machine which in turn cools the beverage product through coils in the product chamber), or a combination of these.

The discussion of unique elements can include several elements and vice versa. References to at least one element followed by a reference to the element may include one or more elements. Also, various aspects of the modalities could be used together with each other to achieve the goals comprised in the description. Unless otherwise required by the context, the word "comprise" or variations such as "comprising" or "comprising" should be understood as implying the inclusion of at least the established element or step or group of elements or steps or equivalents thereof, and not the exclusion of a larger numerical quantity or any other element or step, or group of elements or steps or equivalents thereof. The device or system can be used in a number of directions and orientations. The term "coupled", "coupling", "coupler" and similar terms are widely used herein, and may include any method or device to secure, join, bind, hold, join, paste, insert into, form in or within them, communicate or associate, for example mechanically, magnetically, electrically, chemically, directly or indirectly with intermediate elements, one or more pieces of members together, and may also include without limitation, forming integrally one functional member in a unitary form. Coupling can occur in any direction, including rotationally.

The order of the stages can occur in a variety of sequences unless it is specifically limited to the contrary. The different steps described here can be combined with other steps, interspersed with the established steps, and / or can be divided into multiple steps. Elements were also functionally described and can be represented as separate components, or they can be combined into components that have multiple functions.

The inventions have been described in the context of preferred embodiments and other embodiments, and each embodiment of the invention has not been described. Modifications and obvious alterations to the modalities described for those skilled in the art are available. The described and undescribed modalities are not intended to limit or restrict the scope or applicability of the invention conceived by the Requesters, but instead, in accordance with patent laws, the Requesters aim to fully protect all of such modifications and improvements that fall within of the scope or range of equivalents of the following claims.

Claims (29)

NOVELTY OF THE INVENTION CLAIMS

1. - A method to operate a beverage machine that has a product chamber to contain a product, a compressor motor with a compressor to cool the product, and a mixer motor with a mixer to mix the product in the product chamber, comprising: activating the compressor motor to cool the product so that the product achieves a first predefined product condition; activate the mixer motor with the mixer to mix the product in the product chamber; deactivate the compressor motor; deactivating the mixer motor to stop mixing the mixer, based on the occurrence of a first predefined condition while the product is in the chamber and the compressor motor is deactivated; reactivating the mixer motor based on the occurrence of a second predefined condition different from the first condition, while the product is in the chamber and the compressor motor is deactivated; and reactivating the compressor motor when the product reaches a second predefined product condition.

2. - The method according to claim 1, further characterized in that reactivating the compressor motor occurs less frequently due to the step of deactivating the motor of the mixer based on the occurrence of the first predefined condition compared to the reactivation of the compressor motor without the step of deactivating the mixer motor based on the occurrence of the first predefined condition.

3. - The method according to claim 1, further characterized in that an activation time for the mixer motor compared to a sum of the activation time and a deactivation time for the mixer motor while the compressor motor is deactivated is expressed as a percentage of activation of the mixer, and the percentage of activation is 10% to 90%.

4. - The method according to claim 3, further characterized in that the activation percentage is 25% to 75%.

5. - The method according to claim 3, further characterized in that the percentage of activation is 33% to 50%.

6. - The method according to claim 1, further characterized in that the first predefined condition comprises a first time.

7. - The method according to claim 6, further characterized in that the second predefined condition comprises a second time.

8 -. 8 - The method according to claim 1, further characterized in that the first predefined product condition comprises a first product product temperature.

9. - The method according to claim 8, further characterized in that the second predefined product condition comprises a second product temperature of the product different from the first product temperature.

10. - The method according to claim 1, further characterized in that the first predefined product condition comprises a first product viscosity in the chamber.

11. - The method according to claim 10, further characterized in that the second condition of predefined product comprises a second viscosity of the product in the chamber different from the first viscosity.

12. The method according to claim 11, further characterized in that a difference between the first viscosity and the second viscosity is based on a difference in the amount of energy input in the mixer motor in the first viscosity and in the second viscosity.

13. - The method according to claim 1, further characterized in that the beverage machine comprises multiple chambers adapted to be cooled with the compressor with each chamber cooled in a cooling cycle, and additionally comprises temporarily changing the cooling cycle of a first chamber for coinciding with a cooling cycle of at least one of the chambers to allow the compressor to cool the first chamber and the at least one other chamber simultaneously.

14. - The method according to claim 13, further characterized in that it further comprises deactivating the compressor when a predefined product viscosity occurs to terminate the cooling cycle of one or more chambers.

15. - The method according to claim 13, further characterized in that it further comprises deactivating the compressor when a predefined product temperature occurs to terminate the cooling cycle of one or more chambers.

16. - A system for reducing the energy input in a beverage machine, comprising: at least one product chamber adapted to contain a product; a compressor motor with a compressor adapted to cool the product; a mixer motor with a mixer adapted to mix the product in the product chamber; a controller coupled to the compressor motor and the mixer motor, and adapted to: activate the compressor motor to cool the product, so that the product reaches a first predefined product condition; activate the mixer motor with the mixer to mix the product in the product chamber; deactivate the compressor motor; deactivating the mixer motor to stop mixer mixing based on an occurrence of a first predefined condition while the product is in the chamber and the compressor motor is deactivated; reactivating the mixer motor to mix the product in the product chamber based on the occurrence of a second predefined condition that is different from the first condition while the product is in the chamber and the compressor motor is off; and reactivating the compressor motor when the product reaches a second predefined product condition.

17. - The system according to claim 16, further characterized in that an activation time for the mixer motor compared to a sum of the activation time and a deactivation time for the mixer motor while the compressor motor is deactivated is expressed as a percentage of activation of the mixer, and the percentage of activation is 10% to 90%.

18. - The system according to claim 17, further characterized in that the activation percentage is 25% to 75%.

19. - The system according to claim 17, further characterized in that the activation percentage is 33% to 50%.

20. - The system according to claim 16, further characterized in that the first predefined condition comprises a first time.

21. - The system according to claim 20, further characterized in that the second predefined condition comprises a second time.

22. - The system according to claim 16, further characterized in that the first predefined product condition comprises a first product product temperature.

23. - The system according to claim 22, further characterized in that the second predefined product condition comprises a second product temperature of the product different from the first product temperature.

24. - The system according to claim 16, further characterized in that the first predefined product condition comprises a first product viscosity in the chamber.

25. - The system according to claim 24, further characterized in that the second condition of predefined product comprises a second viscosity of the product in the chamber different from the first viscosity.

26. - The system according to claim 25, further characterized in that a difference between the first viscosity and the second viscosity is based on a difference in the amount of energy input in the mixer motor in the first viscosity and in the second viscosity.

27. - The system according to claim 2, further characterized in that the beverage machine comprises multiple chambers adapted to be cooled with the compressor with each chamber cooled in a cooling cycle, and additionally comprises the cooling cycle of a first chamber to coincide with a cooling cycle of at least one of the chambers to allow the compressor cool the first camera and the at least one other camera simultaneously.

28. - The system according to claim 27, further characterized in that it additionally comprises the controller adapted to deactivate the compressor when a predefined product viscosity occurs to terminate the cooling cycle of one or more chambers.

29. - The system according to claim 27, further characterized in that it additionally comprises the controller adapted to deactivate the compressor when a predefined product temperature occurs to terminate the cooling cycle of one or more chambers.